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Adapted from The Modern Kosher Kitchen by Ronnie FeinFair Winds Press Publishers; Photo by Glenn Scott

I invented this pie out of necessity because we all love pecan pie in my family but my daughter Gillian is allergic to pecans. Substituting isn't that difficult except that nut textures and flavors are so different from one another. Cashews are soft, like pecans, so they're a good choice with the soft sugar custard in this pie. But they need a different sweetener than the usual corn syrup, so I switched to honey. I added the fresh orange peel and cranberries to give a tangy finish to this rather sweet confection.

Preheat the oven the 350 degrees. Combine the honey, sugar, eggs, and melted fat in a bowl and whisk the ingredients until well blended. Stir in the flour, orange peel, salt, and vanilla extract and blend them in thoroughly. Stir in the cranberries and cashews. Pour the mixture into the pie crust. Bake for about 45 minutes or until the top is richly brown and crunchy.